There’s something comforting about the sweet scent of banana muffins baking in the oven—it reminds me of slow weekends and cozy mornings.
These muffins strike the perfect balance between soft and hearty, sweet and just a hint spiced, making them my go-to for using up overripe bananas.
Why I Love These Banana Muffins
I love how simple these are to whip up with pantry staples.
They stay moist for days and are just sweet enough for breakfast or an afternoon pick-me-up.
Plus, they’re freezer-friendly and kid-approved!
What You’ll Need (Ingredient Highlights)
All-purpose flour: Provides structure for the muffins.
Baking soda: Reacts with the banana for a tender texture.
Cinnamon: Adds warmth without overpowering.
Brown sugar: Deepens the sweetness and moisture.
Mashed bananas: The star of the show—ripe ones work best!
Butter: For richness without being heavy.
Egg & vanilla: Help bind everything together and enhance flavor.
Pro Tips Before You Start
Use very ripe bananas (lots of brown spots!) for the best flavor and texture.
Don’t overmix the batter—stir until just combined for tender muffins.
Let the muffins cool in the pan for 5 minutes to finish setting before transferring.
How to Make Banana Muffins
Step 1: Prep the Oven & Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
Step 3: Combine Wet Ingredients
In another bowl, whisk melted butter with brown sugar until smooth.
Add the egg, vanilla extract, and mashed bananas. Mix until fully combined.
Step 4: Combine & Fold
Gently fold the dry mixture into the wet ingredients.
Mix only until no flour streaks remain—do not overmix.
Step 5: Fill & Bake
Spoon the batter evenly into the muffin liners.
Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Enjoy
Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature.
What to Serve These Muffins With
These banana muffins go wonderfully with a hot cup of coffee or tea.
For a more indulgent treat, spread them with peanut butter, almond butter, or a pat of butter and honey.
Variations / Substitutions
Add ½ cup chopped walnuts or pecans for a nutty crunch.
Mix in chocolate chips or dried fruit for a sweet surprise.
Use coconut oil instead of butter for a dairy-free version.
Storage & Leftovers
Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them individually wrapped for up to 2 months.
Thaw at room temp or microwave for 30 seconds.
FAQs
Can I freeze banana muffins?
Yes! Wrap them individually and freeze for up to 2 months.
Can I use whole wheat flour?
You can replace up to half the all-purpose flour with whole wheat flour.
Why did my muffins turn out dense?
Overmixing the batter can lead to dense muffins. Stir just until combined.
Can I use oil instead of butter?
Yes, use a neutral oil like vegetable or melted coconut oil in the same amount.
Do I need muffin liners?
Liners make cleanup easy, but you can also grease the pan well and bake without them.
Can I make mini muffins?
Absolutely! Just reduce baking time to about 10–12 minutes.
What if I only have 2 bananas?
You can use 2 bananas plus a few tablespoons of yogurt or applesauce to compensate.
Final Thoughts
These banana muffins are a cozy, crowd-pleasing favorite in my home.
Whether you’re baking for brunch, school snacks, or just to use up those spotty bananas, you can’t go wrong with this recipe.
Simple, soft, and satisfying—exactly what a muffin should be.
Easy Moist Banana Muffins
Ingredients
Method
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, whisk melted butter with brown sugar.
- Add egg, vanilla, and mashed bananas. Mix until smooth.
- Add dry ingredients to wet and stir gently until just combined.
- Divide batter evenly among muffin cups.
- See full steps with tips & photos → https://theboatshedcafe.com/easy-moist-banana-muffins/
Notes
- The riper your bananas, the better! Look for deep yellow peels with brown spots.
- For extra moisture, you can substitute 2 tablespoons of butter with plain Greek yogurt.
- Add-ins like chopped walnuts, mini chocolate chips, or a sprinkle of turbinado sugar on top are delicious extras.
